8 crepes
1 box instant fudge pudding
1 box junior mints, frozen
Milk
Whipping cream (can use a ready to serve)
1 dark chocolate candy bar, grated
Direction For Filling
Put frozen junior mints in a blender and process until they become a powder.
Mix the powdered junior mint with the instant pudding and milk and prepare per instruction on the box.
Refrigerate until ready to fill crepes.
Take one crepe and place 2 or 3 tablespoons of pudding from top to bottom in the center.
Take one side of the crepe and fold it over the pudding and fold the other side over it.
Repeat with remaining crepes.
To serve, top all crepes with 1 1/2 tablespoons of whipped cream and sprinkle with grated chocolate.
If you don’t already have your own recipe for crepes, try this basic one.
2 cups all purpose flour
1 cup milk, room temperature
6 tablespoons butter, melted
3 eggs, beaten and room temperature
4 tablespoons sugar
1/4 teaspoon salt
extra butter for skillet
Mix wet ingredients in one bowl and sift together dry ingredients in a separate bowl. Add dry ingredient to the wet one a little at a time while stirring constantly to avoid clumping. You can also do this in a blender. Add a little more milk if batter does not have a liquid consistency.
Melt some butter in the skillet over a medium heat. Add about 3 tablespoons of batter and swirl the skillet to cover the bottom evenly. Cook for about one minute then loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for one more minute and set the crepe aside. Repeat until all the batter is gone.
This was a big hit with my daughters friends at sleepovers, what we used to call pajama parties.